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A delicious, lush chocolate cake with great texture may well be the ultimate treat. And it is the holiday season with lots of chocolate cravings so I think the occasion called for the effort to bake one!

I am very particular when it comes to cakes, a little too far on the snobby side. I want the happy place between light and fluffy (also known as spongy :P), and the dense and heavy, brownie-like texture. And I don’t want the cake part to be dry, I want to feel the chocolate! So that’s the place this cake fits right in. The chocolate cake, by itself, is very much worth baking. From there on, I let the peanut butter and coconut cream do their things for the filling and frosting, respectively. The full recipe is below.

Melt the chocolate and the coconut oil together in a bowl. Add sugar, plant milk, coconut yoghurt, apple cider vinegar, vanilla extract and coffee liqueur, and mix them until sugar dissolves.

In another bowl, mix flour, baking powder, baking soda and salt. Sift this dry mix into the wet ingredients bowl and combine everything using a silicone (or other non-metal) spatula.

Coat the cake mold with coconut oil, transfer the cake batter into the mold and bake for about 40-45 minutes. Check by dipping a toothpick into the center of the cake, it is done when the toothpick comes out clean. Let the cake cool before adding on the frosting. You can take it out of the cake mold after about 10 minutes of waiting.

First make the whipped coconut cream frosting because you can use the food processor for peanut frosting without cleaning. Put the cooled coconut cream, powdered sugar and vanilla extract into the food processor and mix until smooth. Transfer to a bowl and put it in the fridge while you work on the peanut butter filling.

Similarly, mix all the peanut butter filling ingredients in a food processor until smooth.

When the cake is at room temperature, slice the cake horizontally into two layers. Add the peanut butter filling between the layers